{"id":8801,"date":"2017-11-16T11:31:00","date_gmt":"2017-11-16T10:31:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8801"},"modified":"2022-05-11T11:37:08","modified_gmt":"2022-05-11T09:37:08","slug":"des-connaissances-mises-a-rude-epreuve","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/des-connaissances-mises-a-rude-epreuve\/","title":{"rendered":"\u00ab\u2009Des connaissances mises \u00e0 rude \u00e9preuve\u2009\u00bb"},"content":{"rendered":"\n<p><strong>D\u2019ao\u00fbt \u00e0 octobre, Samuel Oberson a encadr\u00e9 des jeunes Malgaches dans leur formation de boulanger \u00e0 Tamatave. Le Fribourgeois revient sur son aventure.<\/strong><\/p>\n\n\n\n<p>A la suite d\u2019une s\u00e9rie d\u2019\u00e9v\u00e8nements, tous plus extraordinaires les uns que les autres, me voici parti pour travailler six mois sur une \u00eele paradisiaque\u2009: Madagascar. On m\u2019a install\u00e9 dans un appartement situ\u00e9 \u00e0 quelques pas de la plage. J\u2019ai ensuite rencontr\u00e9 mes employeurs. J\u2019en ai alors appris davantage sur leurs attentes et mon futur travail. Apr\u00e8s une p\u00e9riode d\u2019adaptation aux petites b\u00eates locales, telles que l\u00e9zards, cafards, araign\u00e9es, scorpions et autres surprises du genre, je suis parti \u00e0 la d\u00e9couverte de la vie malgache.<\/p>\n\n\n\n<p>Le premier contact avec les \u00e9l\u00e8ves s\u2019est fait tr\u00e8s facilement. Ils parlent tous le fran\u00e7ais et sont tr\u00e8s motiv\u00e9s. A mon arriv\u00e9e, il n\u2019y avait que la premi\u00e8re vol\u00e9e, soit huit \u00e9l\u00e8ves. Quant au magasin, il \u00e9tait ferm\u00e9. Cette situation assez unique m\u2019a permis de prendre mes marques, de m\u2019habituer gentiment \u00e0 mes coll\u00e8gues et aux recettes.<\/p>\n\n\n\n<p>Actuellement, le magasin est en train d\u2019ouvrir et la deuxi\u00e8me vol\u00e9e, c\u2019est-\u00e0-dire 23 \u00e9l\u00e8ves, a d\u00e9but\u00e9 sa formation. Le travail n\u2019a pas beaucoup chang\u00e9. Les anciens ont tr\u00e8s rapidement pris en charge les nouveaux. Nous avons pu nous concentrer sur le c\u00f4t\u00e9 administratif de l\u2019ouverture.<\/p>\n\n\n\n<p>Le travail est passionnant. Essayer de trouver des solutions pour parvenir \u00e0 avoir de bons r\u00e9sultats avec une qualit\u00e9 des mati\u00e8res premi\u00e8res aussi fluctuantes repr\u00e9sente le d\u00e9fi de tous les jours. Toutes les connaissances que j\u2019ai apprises en Suisse ont \u00e9t\u00e9 mises \u00e0 rude \u00e9preuve. N\u00e9anmoins, je trouve cela plut\u00f4t excitant de devoir revisiter toutes les recettes qui, en Suisse, sont rod\u00e9es, afin d\u2019essayer de les r\u00e9aliser avec les moyens du bord.<\/p>\n\n\n\n<p>Enseigner s\u2019est r\u00e9v\u00e9l\u00e9 assez fatigant. Cependant, la bonne humeur g\u00e9n\u00e9rale prend toujours le dessus. Pr\u00e9parer les cours me prend pas mal de temps et c\u2019est sans aucun doute la part de mon travail que j\u2019appr\u00e9cie le moins. Heureusement, ce n\u2019en est qu\u2019une infime partie. Le principal de la formation se passe dans le laboratoire. L\u2019objectif de l\u2019\u00e9cole est de former des boulangers-p\u00e2tissiers une ann\u00e9e\u2009; en sachant qu\u2019aucun des autres boulangers du pays n\u2019est form\u00e9. Il est donc tr\u00e8s important pour les \u00e9l\u00e8ves d\u2019apprendre en faisant beaucoup de pratique et un minimum de th\u00e9orie.<\/p>\n\n\n\n<p>M\u00eame si le travail occupe une bonne partie de mes journ\u00e9es, il est tr\u00e8s important de prendre un peu de temps pour d\u00e9couvrir l\u2019\u00eele. Madagascar est un endroit magnifique. Toutefois, rester dans la ville de Tamatave ne permet pas de voir toute la richesse de la r\u00e9gion. L\u2019ouverture du magasin ne m\u2019a pas laiss\u00e9 le temps de partir dans le sud, mais j\u2019ai eu la chance d\u2019aller visiter le parc naturel d\u2019Ivoloina. Ce petit coin de paradis propose un peu plus de huit kilom\u00e8tres de sentiers p\u00e9destres, plusieurs sortes de tortues, une dizaine de sortes de l\u00e9muriens qui se prom\u00e8nent librement, et plein de petits oiseaux. C\u2019est l\u2019endroit r\u00eav\u00e9 pour passer une bonne journ\u00e9e de d\u00e9tente tout en se baignant dans le petit lac naturel de la r\u00e9serve. Si le parc ne vous tente pas, il est toujours possible de longer l\u2019oc\u00e9an pendant quelques heures et de trouver un coin calme et isol\u00e9 pour s\u2019y baigner.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-interesse-par-un-stage-de-six-mois\">Int\u00e9ress\u00e9 par un stage de six mois\u2009?<\/h2>\n\n\n\n<p>Les responsables de l\u2019\u00e9cole Epigasy \u00e0 Tamatave (Madagascar) recherchent \u00e0 nouveau un ou deux jeunes professionnels qui souhaiteraient effectuer un stage de formateur de six mois. Leurs frais de voyage seront pris en charge. Sur place, ils seront nourris et log\u00e9s. Les boulangers-confiseurs int\u00e9ress\u00e9s sont pri\u00e9s de contacter Richard Collomb au 079 532 83 60 ou \u00e0 <a href=\"javascript:linkTo_UnCryptMailto('ocknvq,tueqnnqodBiockn0eqo');\">rscollomb(at)gmail.com<\/a> .<\/p>\n\n\n\n<p>Cr\u00e9\u00e9e par l\u2019ancien directeur des Moulins de Granges (VD), l\u2019\u00e9cole de boulangerie Epigasy a pour vocation de former gratuitement des Malgaches d\u00e9munis, \u00e2g\u00e9s entre 18 et 25 ans.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u2019ao\u00fbt \u00e0 octobre, Samuel Oberson a encadr\u00e9 des jeunes Malgaches dans leur formation de boulanger \u00e0 Tamatave. Le Fribourgeois revient sur son aventure. A la suite d\u2019une s\u00e9rie d\u2019\u00e9v\u00e8nements, tous plus extraordinaires les uns que les autres, me voici parti pour travailler six mois sur une \u00eele paradisiaque\u2009: Madagascar. On m\u2019a install\u00e9 dans un appartement situ\u00e9 \u00e0 quelques pas de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8806,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-8801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u00ab\u2009Des connaissances mises \u00e0 rude \u00e9preuve\u2009\u00bb | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/des-connaissances-mises-a-rude-epreuve\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Des connaissances mises \u00e0 rude \u00e9preuve\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"D\u2019ao\u00fbt \u00e0 octobre, Samuel Oberson a encadr\u00e9 des jeunes Malgaches dans leur formation de boulanger \u00e0 Tamatave. 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